Mysore pak


Mysore pak is a sweet very popular in Karnataka,India. It just consist of three simple ingredients gram flour, sugar and ghee. I often make this sweet as its my husbands favorite sweet. It is simple to make but if the ingredients are not fresh and measured properly, there are chances of ruining the sweet.

This sweet is solely dedicated to Rukmini aunty (my friends mom) who actually taught me this recipe. She is an expert in making sweets. She was practically there with me when I tried it for the first time…I can never forget how well she taught me the technique. I always had filter coffee and a piece of Mysore pak when I visited her place. I miss those days!

You get the best mysore pak when the gram flour and ghee are fresh. Many people in my home town grind the chick pea fresh from the mill and use homemade ghee.


Chick pea/Gram flour/ Besan-1 cup

Ghee/Clarified butter- 2 cups ( preferably homemade ghee)

Sugar- 1 1/2 to 1 3/4 cups

Water-3/4 cup


Add gram flour to the non stick pan and dry roast it for few minutes until the raw smell of the flour disappears and it turns light golden-yellow and keep aside.

Heat water in a pan on medium heat and add sugar, bring it to a two string consistency and add ½ cup of ghee. Turn the heat to low and  slowly add gram flour (one or two spoons at a time) and mix well after each addition making sure no lumps are formed. (if you are doing it for the first time, take the help of a second person while doing this step). You can bring back the heat to medium now.

Stir continuously and keep adding ghee slowly into the mixture and mix well. (When 2-3 tbsp of ghee is added at a time, the ghee starts floating on the gram flour mixture, do not panic.. stir continuously until it is well incorporated. Add the ghee and mix in the same fashion until all the ghee has been mixed well.) The mixture becomes thick and starts leaving porous bubbles. Its time to stir it well until it forms one big lump and leaves the pan from the sides. Turn off the heat and pour the mixture on a greased plate. Cut the sweet into desired pieces when mildly hot.



ABC halwa


carrot- 2(grated)



Whipping cream-1/4 tin

Shredded Coconut-4 tbsp

Ghee-3 tbsp

Sugar-4 tbsp (depending on the sweetness of the fruit)

Cardamom powder-1/2 tsp

Cashew and raisins for garnishing


In a heavy bottom pan, heat ghee, add cashews ( I added around 10-12 cashews, and 10-15 raisins) fry until golden brown. Add raisins, remove quickly and keep aside.

Next add grated carrot and apple into the ghee,cover and cook for 5 minutes. Add banana and whipping cream (can use milk too) and mix well. Cook for another 3-4 minutes. Add sugar( if the fruits are sweet enough, add less sugar. Sugar can be added at any point) and mix shredded coconut. Do not cook too much after adding the coconut. You would want to leave it a bit crunchy. Turn off the heat, Mix cardamom powder and garnish with cashews and raisins.

Linking this post to Fruit FeistaHITS~Fiber Rich Foods

Main Course



Toovar/Toor dal- 1 cup

Black channa dal- ¾ cup

Dantina soppu (or Amaranthus) – 1 small bunch

Spinach- 1 small bunch

Dill leaves- 1 small bunch

Coriander /cilantro– 1 small bunch

Onion- 1

Tamarind- lemon size

Green chillies – 8 to 9

Cumin seeds- ½ tbsp

Fresh coconut- ¼ cup

For seasoning:

Mustard seeds– ½ tsp

Ghee/clarified butter-2 tbsp

Hing/ asafetida- ¼ tsp

Dry red chillies– 2


Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.

Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt  to taste. Bring the mixture to boil.

Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida.  Add the seasoning , mix well and serve with hot rice or ragi mudde.